LEG OF LAMB WITH FENNEL | makes 1 leg of lamb |


  • 1 boneless leg of lamb
  • 6 cloves garlic
  • 1 bulb fennel
  • 1 bunch parsley
  • 1 tbsp umami paste
  • himalayan salt
  • black pepper
  • olive oil
  • 1-2 cups vegetable stock
  • 4 medium potatoes
  • 2 medium onions


  1. clean and dry your lamb leg
  2. tie it up so it stays nice and compact
  3. shove whole garlic cloves in wherever you can 
  4. rub it in salt and pepper, and let it sit for a bit
  5. in a blender toss in the following: fennel, parsley, and enough stock (vegetable works best here) to make it a thick liquid
  6. add umami paste gradually and keep tasting it, being careful to not let the umami overpower the vegetable flavors
  7. season with salt and pepper to taste
  8. marinate your lamb in this mixture, ideally for at least a few hours in the fridge
  9. let it come to room temperature prior to cooking
  10. in the bottom of a large, oven-safe, pot, throw in some whole garlic cloves, and a few halved potatoes and onions
  11. lay the lamb leg on top of this, and cook covered at 400F for about 1.5 hours
  12. keep checking the temperature of the meat, the internal temperature should get to 160F or so
  13. take out the meat and let it rest
  14. take all of the veggies and juices from the bottom of the pot, and toss it in your blender to make a nice complementary sauce
  15. slice and serve the leg of lamb